Independent Coffee Roasters

More About Independent Coffee Roasters

Independent Coffee Roasters, profile and insights for the Dutch coffee sector

Since 2019, Independent Coffee Roasters has operated as a micro specialty roastery in Sittard, Limburg. Located at Steenweg 53, 6131 BD Sittard, the roastery is open to the public on Saturdays from 10:00 to 16:00. On September 27, 2025, the roastery celebrated its sixth anniversary with an event on-site.

Origins, team, and craftsmanship

The company was founded and is led by Sebastiaaan van der Lee and Laurent L’Ortye, who are the driving forces behind the brand. Van der Lee is SCA certified and active as an AST Barista Trainer, bringing formal educational expertise to the team. L’Ortye serves as Product Quality & Recovery manager, focusing on overall product quality.

Roasting philosophy and technology

The roasting schedule follows a weekly cadence with the motto “we roast every Monday.” This approach supports roast-to-order fulfillment and ensures maximum freshness. The roastery explicitly positions filter coffee as its core identity, stating “Filterkoffie, onze ikigai.” Their first machine was a Probatino, illustrating a small-scale and controlled start. Product pages consistently list the processing method and altitude, keeping origin and process at the forefront.

Assortment, blends, and single origins

The assortment includes espresso blends and single origins that appeal to both enthusiasts and professionals. Packaging ranges from retail sizes up to 5 kg for wholesale, catering to both cafés and home baristas. Various roast styles and sizes are available within the espresso blends.

The “Classic Espresso Blend” combines Colombia and Brazil, with notes of nuts, caramel, and cocoa.
The “Premium Espresso Blend” is positioned as intense, rich, and balanced for a powerful espresso.
The “Old School Espresso Blend” offers a premium profile with soft spices and dark chocolate.
Single origin “Ethiopia, Hamesho Kebena” hails from Sidama, naturally processed, grown at approximately 2238 to 2300 meters.
Single origin “Rwanda, Nyamiyaga” is part of the specialty coffee offering.

Sourcing and Origin

The blend components are publicly listed, with Colombia and Brazil serving as the pillars of the “Classic Espresso Blend.” The Ethiopia Hamesho Kebena includes details on the region, village, altitude range, and natural processing. The decaf utilizes a sugar-cane based decaffeination method. Specific names of long-term partners and purchase volumes are not publicly available.

Production and Operations

The roastery operates out of Sittard, with retail hours on Saturdays and roasting days on Mondays for weekly shipping. Their first roaster was a Probatino in the 1 kg class. Data regarding current production capacity and the current model are not shared publicly.

Retail, E-commerce, and Community

Independent Coffee Roasters has one physical location offering café service and retail. There is an active webshop with Dutch, English, and German versions of the site. In addition to coffee, the shop sells equipment from brands including Aeropress, Hario, Fellow, Miir, Moccamaster, and Motta. Social channels such as Instagram and Facebook are used to communicate opening hours, launches, and events.

Training and Workshops

The roastery offers training and workshops for both consumers and B2B clients. “Home Barista Workshop” events are announced via Facebook. Van der Lee's SCA AST qualification supports formal barista education, which is highly valuable for hospitality partners and ambitious home baristas.

Awards and Media

The business was named the municipal “Koffiezaak van het Jaar” (Coffee Shop of the Year) in Sittard-Geleen for 2024 to 2025, with a score of 9.71. This municipal title was also celebrated from 2023 to 2024. European Coffee Trip lists the shop in the specialty coffee guide for Sittard, including services and opening hours.

Transparency and Sustainability

The roast-to-order model and weekly schedule emphasize freshness and minimize roasted coffee inventory. Specific transparency reports regarding green coffee, FOB prices, sustainability statistics, and emission data are not publicly available. The sugar-based decaf method provides an origin-friendly alternative within the assortment.

Relevance for Cafés, Baristas, and Roasters

Weekly roasting every Monday ensures predictable delivery times and consistent freshness behind the bar.
Clear origin information and processing data make it easier to communicate the menu to discerning guests.
A strong focus on filter coffee enhances the offering beyond espresso and aligns with modern café profiles.
Packaging up to 5 kg makes scaling easy for wholesale and training purposes.
Trainings and workshops provide rapid onboarding and quality assurance for teams.

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